Check out Knife Steel Nerds@ Knife Steel Nerds - Metallurgy and Testing of Knives and Steel
Partial to SST for a long time, but carbon steel stays sharper for longer. SST has quite a history
from 304 all the way up to 904L.
About to attempt another batch of the Bayerischer Süßer Senf. Even with the whole mustard seeds, the first batch was great. I have to have it in my sandwhiches. Going to use the Kinu coffee grinder with the standard burrs, probably the coarsest grind possible. Agonizing over what kind of white...
I'm getting ready to do another batch of Bavarian mustard, and taking stock of my white vinegars. I have the standard Heinz distilled white wine vinegar, but I think I used a champagne vinegar before. They (Napa Valley Naturals, and Vilux) aren't particularly remarkable. I found a Mizkan brown...
Spotted the Gude "The Knife" on Perigold over 3 years ago, unavailable. Thought I was going to be notified when it was back in stock. Never was. Contacted Gude directly. Liked the bolster design. Center of mass of the hand is over the heel of the blade. Price had gone up (seriously?). Grenadilla...
Whatever the line is, IMHO it detracts from the Kanji. I suspect that the Kanji is CNC generated, and it didn't terminate properly at the end of the engraving sequence.
Whatever, it doesn't affect the cutting. I think it's a blemish.
Just noticed an engraved line perpendicular to the column of characters. Is this part of the character string, or did the engraver slip? If it's the latter, then it's a defect in the finish. Anyone else know for sure? Maybe I'm being too anal.